It was the Thursday before Easter, I was little later home than usual owing to the congestion on the roads, J was working until 6, picking up our FoodConnect box and then we were heading out for drinks. I needed to make something quick and tasty for dinner, and I had no vegetables in the fridge save some fresh herbs.
Pasta was the logical choice – it’s quick, it’s easy, I could throw it together based on what’s in the fridge. The result was this surprisingly tasty, simple meal.
I used tomatoes I had previously bottled that were prepared using Smitten Kitchen's recipe for tomato sauce with onion and butter. However, tinned tomatoes would be perfectly satisfactory. I also used spaetzle, a German pasta that I had floating around in the pantry - any pasta will be fine.
Details
- Prep Time:
10 min - Cook Time:
15 min - Ready Time:
25 min
Ingredients
- 2 Shallots, chopped
- 2 cloves Garlic, sliced thinly
- 1 tsp Fresh oregano, chopped
- 1/3 cup White wine
- 1 tsp Olive oil
- 1-2 cup Tomatoes (crushed, diced)
- dozen Kalamata olives, pitted and halved
- 50 grams Edam cheese, diced
- 50 grams Marinated feta (plain also fine)
- 1-2 cup Pasta
- Parmesan, to serve
Directions
- Boil a pot of salted water and cook pasta until al dente.
- Drain pasta and remove from pot.
- Heat olive oil in the pot over a medium heat, then add shallots and garlic. Cook gently, being careful not to burn.
- Add oregano and white wine to pot, turn up heat and evaporate off some of the wine.
- Add tomatoes and heat through.
- Add olives, Edam and feta, then stir through the pasta. Season to taste.
- Serve with shavings of Parmesan, cracked pepper and fresh oregano.
15.04.10 | 
Of: 
by email:
oo good one- I sometimes do penne with tomatoes, olive a and a bit of bacon!! Always good!
As much as I love cooking, sometimes all I want is a nice simple recipe. Your pasta sounds great – bacon makes everything better!